relevant foodborne pathogen bacteria Search Results


relevant foodborne pathogen bacteria  (ATCC)
99
ATCC relevant foodborne pathogen bacteria
Effect of PEP (1 mg/mL) on <t>foodborne</t> bacteria growth after 24 h of incubation. Results represent the percentage of growth inhibition respect to the untreated control (100% of growth) and are expressed as mean ±SD ( n = 3). Bars marked with asterisk indicate significant growth inhibition respect to the control by t -test ( p ≤ 0.05). Freeze drying (FD); Vacuum drying 40 °C (VD 40 °C), 60 °C (VD 60 °C), 80 °C (VD 80 °C); Spray drying (SPD).
Relevant Foodborne Pathogen Bacteria, supplied by ATCC, used in various techniques. Bioz Stars score: 99/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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escherichia coli castellani and chalmers  (ATCC)
95
ATCC escherichia coli castellani and chalmers
Effect of PEP (1 mg/mL) on <t>foodborne</t> bacteria growth after 24 h of incubation. Results represent the percentage of growth inhibition respect to the untreated control (100% of growth) and are expressed as mean ±SD ( n = 3). Bars marked with asterisk indicate significant growth inhibition respect to the control by t -test ( p ≤ 0.05). Freeze drying (FD); Vacuum drying 40 °C (VD 40 °C), 60 °C (VD 60 °C), 80 °C (VD 80 °C); Spray drying (SPD).
Escherichia Coli Castellani And Chalmers, supplied by ATCC, used in various techniques. Bioz Stars score: 95/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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listeria monocytogenes pirie  (ATCC)
99
ATCC listeria monocytogenes pirie
Effect of PEP (1 mg/mL) on <t>foodborne</t> bacteria growth after 24 h of incubation. Results represent the percentage of growth inhibition respect to the untreated control (100% of growth) and are expressed as mean ±SD ( n = 3). Bars marked with asterisk indicate significant growth inhibition respect to the control by t -test ( p ≤ 0.05). Freeze drying (FD); Vacuum drying 40 °C (VD 40 °C), 60 °C (VD 60 °C), 80 °C (VD 80 °C); Spray drying (SPD).
Listeria Monocytogenes Pirie, supplied by ATCC, used in various techniques. Bioz Stars score: 99/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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bacillus cereus frankland and frankland  (ATCC)
99
ATCC bacillus cereus frankland and frankland
Effect of PEP (1 mg/mL) on <t>foodborne</t> bacteria growth after 24 h of incubation. Results represent the percentage of growth inhibition respect to the untreated control (100% of growth) and are expressed as mean ±SD ( n = 3). Bars marked with asterisk indicate significant growth inhibition respect to the control by t -test ( p ≤ 0.05). Freeze drying (FD); Vacuum drying 40 °C (VD 40 °C), 60 °C (VD 60 °C), 80 °C (VD 80 °C); Spray drying (SPD).
Bacillus Cereus Frankland And Frankland, supplied by ATCC, used in various techniques. Bioz Stars score: 99/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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salmonella enterica subsp.enterica le minor and popoff serovar typhimurium  (ATCC)
96
ATCC salmonella enterica subsp.enterica le minor and popoff serovar typhimurium
Effect of PEP (1 mg/mL) on <t>foodborne</t> bacteria growth after 24 h of incubation. Results represent the percentage of growth inhibition respect to the untreated control (100% of growth) and are expressed as mean ±SD ( n = 3). Bars marked with asterisk indicate significant growth inhibition respect to the control by t -test ( p ≤ 0.05). Freeze drying (FD); Vacuum drying 40 °C (VD 40 °C), 60 °C (VD 60 °C), 80 °C (VD 80 °C); Spray drying (SPD).
Salmonella Enterica Subsp.Enterica Le Minor And Popoff Serovar Typhimurium, supplied by ATCC, used in various techniques. Bioz Stars score: 96/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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Effect of PEP (1 mg/mL) on foodborne bacteria growth after 24 h of incubation. Results represent the percentage of growth inhibition respect to the untreated control (100% of growth) and are expressed as mean ±SD ( n = 3). Bars marked with asterisk indicate significant growth inhibition respect to the control by t -test ( p ≤ 0.05). Freeze drying (FD); Vacuum drying 40 °C (VD 40 °C), 60 °C (VD 60 °C), 80 °C (VD 80 °C); Spray drying (SPD).

Journal: Microorganisms

Article Title: Modulation of Antibacterial, Antioxidant, and Anti-Inflammatory Properties by Drying of Prunus domestica L. Plum Juice Extracts

doi: 10.3390/microorganisms8010119

Figure Lengend Snippet: Effect of PEP (1 mg/mL) on foodborne bacteria growth after 24 h of incubation. Results represent the percentage of growth inhibition respect to the untreated control (100% of growth) and are expressed as mean ±SD ( n = 3). Bars marked with asterisk indicate significant growth inhibition respect to the control by t -test ( p ≤ 0.05). Freeze drying (FD); Vacuum drying 40 °C (VD 40 °C), 60 °C (VD 60 °C), 80 °C (VD 80 °C); Spray drying (SPD).

Article Snippet: Five of the most relevant foodborne pathogen bacteria were tested for antibacterial activity of PEP: Campylobacter jejuni NCTC11168, Escherichia coli ATCC ® 25922TM, Staphylococcus aureus ATCC ® 25923TM, Listeria monocytogenes CECT935, and Salmonella enterica subsp. enterica serovar Typhimurium ATCC ® 14028TM.

Techniques: Bacteria, Incubation, Inhibition, Control